Mocha Cream (double recipe)
- ½ lb. sweet butter
- ½ c. icing sugar
- 2 oz. chocolate
- 1 tsp. instant coffee
- 2 egg yolks
Cream butter, blend with sugar. Melt chocolate, stir in yolks. Blend chocolate with icing.
Note: this goes along with biscuit for mocha cream torte.
Tom's Version:
Make this recipe for French buttercream, but cut the recipe in 3/4, so you use
- 4 egg yolks, room temperature
- 3/4 cup sugar
- 3 tbsp water
- 3/4 pound unsalted, soft butter
You will also need
- 2 tsp vanilla extract
- 1.5 tsp instant coffee (I prefer to use decaf, gasp! because the cake is usually eaten late at night)
- 6 oz. chocolate
Mix together the vanilla extract and the coffee and set aside. Then melt the chocolate over a bowl of steaming water on the stove. Once it is melted, remove and let cool. While the chocolate is cooling, make the buttercream. Once the buttercream is done stir in the coffee mixture (you may wish to reserve one ounce buttercream for decoration), and then mix in the chocolate. This recipe makes approximatelyt 720 g of buttercream, so for a 9 layer torte, that's 80 grams per layer and 80 grams left over for smoothing out the sides.